I would like to make bread bowls to hold soup. Does anyone have any ideas for the type of bread best for this use? Any sourdough formulas that you like for this?
I love stew in a bowl. Did clam chowder in a bowl once. It was thick enough to work fairly well. But I've never tried anything but thickened stew or creamy soups in a bread bowl. I'd suggest a tight crumbed sourdough. A recipe for two 1 pound loaves should give you four nice bread bowls. I suppose it might even give you six if you don't want to serve large portions.
Have you tried kingarthurflour.com? They have several bread bowl recipes.
Black Bean Soup + crusty sourdough boule = heaven.
A regular french boule would serve very well, however.